Butternut Squash Risotto Recipe

Ingredients For Butternut Squash Risotto Recipe

• 3 cup Fat free low sodium chicken broth, use vegetable broth for vegetarian
• 1 cup Butternut squash puree
• 1 teaspoon Butter or olive oil
• 3 Cloves garlic, chopped
• 0.25 cup Shallots, chopped
• 1 cup Arborio rice
• 2 ounce Dry white wine
• 1 tablespoon Fresh sage, minced
• 0.25 cup Freshly grated parmigiano reggiano
• As required Salt and fresh cracked pepper, to taste
• 2 cup Fresh baby arugula, for garnish